Yeast Free Rosemary-Garlic Duck Stew
Rich, slow-braised duck stew is exactly the kind of deeply satisfying comfort food that can feel off-limits when you're avoiding yeast — especially since so many store-bought broths, vinegars, and flavor boosters sneak in yeast extract or fermented additives. This recipe sidesteps all of that with clean, whole-food ingredients: bone broth, apple cider vinegar, pomegranate juice, and a fragrant bundle of fresh rosemary, thyme, and bay leaves doing all the heavy lifting on flavor. The duck legs are seared in coconut oil until the skin turns a deep, crackling gold before being nestled into a pot of carrots, parsnips, and turnips for a long, low braise that makes the meat fall-off-the-bone tender. Turmeric and ginger in the spice rub add warmth and color without any hidden yeast-derived seasonings to worry about. The pomegranate juice and apple cider vinegar bring a subtle brightness to the broth that balances the richness of the duck beautifully. It's the kind of stew that fills the kitchen with an incredible aroma and tastes like it took far more effort than it actually did. Finish each bowl with a scatter of fresh parsley and you've got a showstopper that's as nourishing as it is impressive.
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Learn more →Ingredients
4 servings
- 4 duck legs (about 3 lb total)
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 garlic cloves, smashed and peeled
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 3 cups bone broth
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the duck legs thoroughly dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the duck legs.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the duck legs skin-side down and sear undisturbed for 6–8 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3–4 minutes, until browned. Transfer the duck legs to a plate and set aside. Pour off all but about 1 tbsp of the rendered fat from the pot.
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